(KELCOGELĀ®, KELTROLĀ®, SlendidTM) Also called hydrophilic colloids or hydrocolloids. Examples include guar gum, gum arabic, locust bean gum, xanthan gum, carrageenan and pectin. Virtually non-caloric; provide thickening, sometimes gelling effect; can promote creamy texture. Used in reduced-calorie, fat-free salad dressings and to reduce fat content in other formulated foods, including desserts and processed meats.